At Biddy’s O’Barnes, we believe a meal can be more than just food—it can be an adventure. And for our Winter Chef’s Table, Donegal in the Dark – Celebrate the Fire, we brought that spirit to life!
Picture this: you’re in the heart of the Bluestack Mountains, blindfolded, completely in the dark (literally).
The evening began with our boldest move yet: blindfolds for the opening course. Smoked haddock velouté filled the room with its aroma, while guests used just taste and touch to figure out what they were enjoying! Guests enjoyed five other beautiful courses including a Smokey Silkie Whiskey spiked sorbet from Little Mamma’s and BBQ Tenderloin from McConnell’s butchers in Ballybofey.
The star of the show both nights was Chef Colin’s Turf Smoked Duck with Duck Fat Eggy Bread, Egg Yolk Purée, and warm Roast Duck Tea was a masterpiece in flavor and storytelling.
Inspired by his musings on a walk with his mum’s dog, this dish honored every part of the duck, creating a rich and deeply satisfying experience. A little tip from Chef Colin added even more magic: guests were encouraged to take a sip of the duck ‘tea’, then pour it over the dish to blend every flavor.
It was a warm, hearty tribute to winter and a taste that left a lasting impression on everyone.
Each Chef’s Table is a little different—new theme, new twists, new ways to surprise our guests. We only host these intimate gatherings a few times
a year, and they always sell out fast. The key to snagging a seat? Sign up for our newsletter—subscribers get the first word on what’s coming up, and trust us, you won’t want to miss it.
So, until next time, keep those taste buds sharp and your sense of adventure alive—because our next Chef’s Table? Who knows what we’ll cook up next!
P.S Check out Chef Brian McDermott’s recap on Donegal Daily here.
